<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000100092</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i1.1204</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de termosonicación y pasteurización sobre propiedades fisicoquímicas, microbiológicas y nutracéuticas en bebidas de maíz]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of thermosonication and pasteurization on physicochemical, microbiological and nutraceutical properties in maize beverages]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Salinas]]></surname>
<given-names><![CDATA[Pablo Alan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Urías-Orona]]></surname>
<given-names><![CDATA[Vania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[Dolores]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Basilio-Heredia]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Suarez-Jacobo]]></surname>
<given-names><![CDATA[Angela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Báez-González]]></surname>
<given-names><![CDATA[Juan Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zavala-García]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Niño-Medina]]></surname>
<given-names><![CDATA[Guillermo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Agronomía ]]></institution>
<addr-line><![CDATA[General Escobedo Nuevo León]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Salud publica y Nutrición ]]></institution>
<addr-line><![CDATA[Monterrey Nuevo León]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A.C.  ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C.  ]]></institution>
<addr-line><![CDATA[Apodaca Nuevo León]]></addr-line>
<country>México</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Ciencias Biológicas ]]></institution>
<addr-line><![CDATA[San Nicolás de los Garza Nuevo León]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>1</numero>
<fpage>92</fpage>
<lpage>101</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000100092&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000100092&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000100092&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El maíz es utilizado como una de las principales fuentes en la nutrición humana. Gracias a su aporte nutrimental se utiliza en la preparación de bebidas artesanales o tradicionales. Debido a que existe poca información sobre formulación de bebidas y su comportamiento frente a tratamientos emergentes o tradicionales de conservación, el objetivo de este trabajo fue evaluar el efecto de un tratamiento de conservación con termosonicación y un tratamiento tradicional como la pasteurización sobre color, calidad microbiológica, parámetros fisicoquímicos y propiedades nutracéuticas de bebidas de maíz blanco y morado. Los resultados en las bebidas mostraron modificaciones de color y parámetros fisicoquímicos (pH, acidez titulable y sólidos totales) y contenido de microorganismos. No se observaron diferencias en los compuestos fenólicos (95.23-128.29 mg EAG/L), flavonoides (43.41-72.30 mg EC/L) y antocianinas (0.89-1.20 mg EC3G/L). La bebida de maíz blanco presentó mayor contenido de ácido ferúlico (45.77-48.90 mg/L), mientras que la de maíz morado presentó mayores valores de ácido clorogénico (37.14-39.58 mg/L), cafeico (33.26 mg/L) y capacidad antioxidante por DPPH (311.48-384.78 µmol ET/L) y FRAP (1093.33-1566.67 µmol ET/L). En conclusión, la pasteurización en bebidas de maíz favoreció el incremento en la capacidad antioxidante y una mayor eficiencia en la calidad microbiológica.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Maize is one of the main sources in human nutrition. Thanks to its nutritional contribution, it is used in the crafted or traditional beverages preparation. Since there is little information on the beverage formulation and their behavior in emerging or traditional preservation treatments, the objective of this work was to evaluate the effect of thermosonication as a preservation treatment, and a pasteurization traditional treatment, on color, microbiological quality, physicochemical parameters and nutraceutical properties of white and purple maize beverages. The results show changes in color and physicochemical parameters (pH, titratable acidity and total solids) and content of microorganisms. No differences were observed in phenolic compounds (95.23-128.29 mg EAG/L), flavonoids (43.41-72.30 mg EC/L) and anthocyanins (0.89-1.20 mg EC3G/L). The white maize beverage had a higher ferulic acid content (45.77-48.90 mg / L), while the purple maize showed higher chlorogenic acid values (37.14-39.58 mg/L), caffeic (33.26 mg/L) and antioxidant capacity of DPPH (311.48-384.78 µmol ET/L) and FRAP (1093.33-1566.67 µmol ET/L). In conclusion, pasteurization in maize beverages favored the increase of the antioxidant capacity and a greater efficiency in microbiological quality.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Calidad microbiológica]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[termosonicación]]></kwd>
<kwd lng="es"><![CDATA[pasteurización]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="en"><![CDATA[Microbiological quality]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[thermosonication]]></kwd>
<kwd lng="en"><![CDATA[pasteurization]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
</kwd-group>
</article-meta>
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